The Monteregio di Massa Marittima wine and taste trail winds through the hills of the Upper Maremma around Grosseto, a natural environment that sums up all the uniqueness of Tuscany. The combination of the rugged, wild Maremma countryside and the refinement of towns rich in history and culture enables visitors to appreciate the varied aspects of the land.
The Monteregio wine trail was conceived by the Mountain Community Association to give tourists the opportunity to get to know it and visit the quality winemakers, wine cellars and craft workshops. A type of tourism focused on wine and food has developed here, motivated not only by the adventurous tourist who sets out to discover the traditions and typical products of the area, but also by the wine estates and producers themselves who are continually evolving in order to respond to ever more selective demand.
The culinary tradition of the Maremma is strongly tied to so-called “poor” ingredients with a heavy use of spices and herbs and wild game. Among the typical pasta dishes are tortelli maremmani, acquacotta and pappardelle with wild hare. For the second course, wild boar with olives or snails in tomato sauce. There are excellent cheeses: pecorino, fresh or aged and rovaggiolo. The most flavourful cured meats are pork and wild boar sausage, prosciutto toscano, and the tasty buristo and finocchiona. For dessert we recommend panforte and cantucci accompanied by Vin Santo. In the autumn it is possible to sample chestnuts and mushrooms, novello wine and typical bruschetta prepared with extra-virgin olive oil. The vineyards of the zone produce a DOC wine, the Monteregio of Massa Marittima from Sangiovese, Trebbiano, Malvasia and Vermentino vines. Straw and leather, clay and sandstone, briar and olive are representative of the raw materials for quality craftsmanship that has its roots in centuries of tradition. Briar pipes, ceramics (including the originally Etruscan bucchero) and leather goods are produced here.
The Monteregio wine trail offers three itineraries recommended for food and wine lovers and for those interested in archaeology, popular festivals and a natural environment of rare beauty. The first short tour visits Massa Marittima, Monterotondo Marittima and Follonica. The centerpiece of this group is Massa Marittima with its extraordinary example of medieval architecture, the majestic cathedral of St. Cerbone and the Palazzo del Podestà now housing the archaeological museum. The information centre for the Strada del Vino Monteregio is located a few steps away in the palazzo that was once the government mint.it is worthwhile visiting the surrounding area with interesting places such as the Accesa Lake, the Montioni Park and the medieval castles of Lecceta and Cugano. The second micro-tour mainly travels through the townships of Roccastrada and Montieri. The landscape alternates between plains and rolling hills with medieval villages like Montemassi. The third micro-tour includes the town of Castiglione della Pescaia with its imposing castle that dominates the shore, the archaeological area of Vetulonia, Gavorrano and Scarlino with its praiseworthy castle and the natural reserve “Bandite di Scarlino”.
The wine produced in the area of the Colline Metallifere and called Monteregio, given DOC status in 1994 and produced in various types in recent years has received considerable attention which has enhanced its potential quality. Monteregio Red is obtained from Sangiovese (80%) plus other black grapes and is also available as a Novello or Reserve (aged two years). The Rosato is produced from the same grapes. The white wine Monteregio of Massa Marittima is obtained from Tuscan Trebbiano, Malvasia, Malvasia di Candia and Ansonica varieties with small additions of other white grapes. Vermentino is made with at least 90% of these grapes with the possible addition of other white varieties. The DOC designation also includes Vin Santo Occhio di Pernice. The alcohol gradation varies between 11. 5° and 13°. The Vinsantos are much stronger (16°). These wines go well with traditional Maremmana cuisine from the appetizers to the desserts.